Thanksgiving – One we could’ve done without!

Well, our morning started off lovely as I made a wonderful breakfast of “Lemon Blueberry Bread” from the New Basics Cookbook by Julee Rosso & Sheila Lukins that I received from Matthew’s mother sometime last year. It was scrumptious, especially the crumb topping on it and what I loved about it the most is that it was in the oven in about 15 minutes! It was delicious with fresh butter.

Lemon Blueberry Bread

1/2 cup sugar
1/3 cup unbleached all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon gtated lemon zest
1/2 teaspoon ground cinnamon

3/4 cup sugar
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 egg
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries (we used our canned, whole blackberries)
1 tablespoon grated lemon zest

1. Preheat the oven to 375 degrees. Oil a 9×5-inch loaf pan
2. Stir the topping ingredients together in a small bowl until smooth. Set aside.
3. In a medium-size bowl, stir the sugar, milk, butter, and egg together until smooth.
4. In another bowl, toss the flour with th baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and the lemon zest.
5. Transfer the batter to the prepared loaf pan, and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, 50 minutes. Cook in the panfor 5 minuts, then transfer the bread to a wire rack to continue cooling.
1 loaf

Dinner was a different story. Things are a little tight this month. We could have afforded a turkey but when you add all the “other” stuff that goes with a Thanksgiving dinner, we thought it be best to do with what we have. We decided to have prime rib from our cow Brisket we had slaughtered recently. When you have a freezer full of beef, you really do have a lot to be thankful for even if you can’t afford a turkey dinner. Anyways, the day came to thaw out the prime rib. Unfortunately we found “beef rib steaks” but not a prime rib roast. Okay, we can make due with that. Let’s be grateful!

Thanksgiving day – An hour or so before we intended to eat, Matthew seared the steaks on Med-Hi heat for 1 1/2 minutes per side. He placed the steaks in the oven then on 250 degrees as recommended in Cooks Illustrated. After 30 minutes he checked the steaks with the meat thermometer. Barely any change in the temperature. So, we waited some more. After more than an hour there was a “little” change. We waited some more. After 1 1/2 hours he checked and the temperature had gone down a little (he shared with me later). After 2 + hours we decided the thermometer just wasn’t working – and it wasn’t. We sat down to a meal of mashed potatoes, salad, and one of the “toughest” cuts of meat you ever could find. Add a couple of screaming kids on top of it and there you have your Thanksgiving Dinner!

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